Olive Magazine
Lamb Kofte with beetroot tahini slaw

Lamb kofte with beetroot tahini slaw

Published: October 28, 2016 at 12:55 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

These bitesize minty koftes with nutty beetroot slaw are gluten free and come in at just over 300 calories – a great quick and easy low-cal dinner idea for three

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal325
fat19.9g
saturates7.1g
carbs8.6g
sugars7.5g
fibre6.8g
protein24.4g
salt0.4g
Advertisement

Try these lamb kofte, then check out our classic Turkish meatballs and more meatball recipes.

*This recipe is gluten-free according to industry standards

Ingredients

  • hummus, to serve
  • green salad, to serve

KOFTE

  • 300g lean lamb mince
  • 1/2 red onion, grated
  • mint, chopped to make 2 tbsp
  • 1/2 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 lemon, zested and juiced

BEETROOT SLAW

  • 2 tbsp tahini
  • 1 tbsp fat-free yoghurt
  • 1 large beetroot, peeled and cut into matchsticks
  • 1/2 (about 150g) celeriac, peeled and cut into matchsticks
  • 150g red cabbage, finely shredded

Method

  • STEP 1

    For the kofte, mix everything together with half the lemon juice and all the zest and some seasoning. Chill while you make the slaw.

  • STEP 2

    Mix the tahini and yogurt with the remaining lemon juice. Tip the beetroot, celeriac and cabbage into a bowl then pour over the dressing and season. Toss well so all the veg are coated.

  • STEP 3

    Form the kofte mix into 12 small ovals and grill on a foil-lined baking tray for 10 minutes, until cooked, turning halfway through. Serve with the slaw, hummus and green salad, if you like.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content